Greek Tilapia Recipe

Greek Tilapia Recipe

While on a trip through the Greek islands, my husband and I had a dish that we loved. I tried to duplicate it by combining several different recipes and came up with this. —Sally Burrell, Idaho Falls, Idaho

Directions

In a large skillet, brown fish in butter in batches. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.

In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.Yield: 6 servings.

Originally published as Greek Tilapia in Healthy Cooking
February/March 2011, p33

In a large skillet, brown fish in butter in batches. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.

In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish.Yield: 6 servings.

Originally published as Greek Tilapia in Healthy Cooking
February/March 2011, p33

"I'm typically not a huge fan of fish, but this dish was very tasty. Both my husband and my son really enjoyed it and gave it a "thumbs up" which is our family rating system to make again."

MY REVIEW

deebeth71 User ID: 3712832212207

Reviewed Mar. 24, 2012

"Omitted pine nuts, because many people have severe reactions to them...their throat swells and breathing becomes difficult within minutes, so I never use them. Sunflower seed or slivered almonds are a better choice."

MY REVIEW

tsuop User ID: 6274346114356

Reviewed Mar. 23, 2012

"Since I don't like ripe olives:( I omitted them, but kept the rest of the recipe intact. YUM!!"